1/3 cup 65 g (2 1/2 oz) butter
1 onion, skinned and chopped
1 garlic clove, skinned and crushed
8 oz (225 g) mushrooms, wiped and thickly sliced
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml milk
salt and freshly ground pepper
2 oz (50 g) English Cheddar cheese, grated
1 tbsp (15 ml) fresh single cream chopped
fresh parsley to garnish
1 onion, skinned and chopped
1 garlic clove, skinned and crushed
8 oz (225 g) mushrooms, wiped and thickly sliced
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml milk
salt and freshly ground pepper
2 oz (50 g) English Cheddar cheese, grated
1 tbsp (15 ml) fresh single cream chopped
fresh parsley to garnish
method
1. Melt 40 g (1 1/2 oz) of the butter in a saucepan and fry the onion, garlic and mushrooms until tender.
2. Divide the mixture between four scallop shells or ramekin dishes.
3. Place the remaining 25 g (1 oz) butter, flour and milk in a saucepan. Heat, stirring continuously, until the sauce thickens and boils. Add seasoning, half the cheese and the fresh cream. Pour over the mushroom mixture. Sprinkle with the remaining cheese.
4. Bake in the oven at 190°C (375°F) mark 5 for 15 minutes, or brown under a hot grill.
5. Serve hot, garnished with parsley.
2. Divide the mixture between four scallop shells or ramekin dishes.
3. Place the remaining 25 g (1 oz) butter, flour and milk in a saucepan. Heat, stirring continuously, until the sauce thickens and boils. Add seasoning, half the cheese and the fresh cream. Pour over the mushroom mixture. Sprinkle with the remaining cheese.
4. Bake in the oven at 190°C (375°F) mark 5 for 15 minutes, or brown under a hot grill.
5. Serve hot, garnished with parsley.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
